Each month I team up with an old school friend who now runs her own company offering advice on personal fitness. I am lucky enough to receive healthy recipes from her that I can share with you all. Please try this and let me know what you think in the comments…I cannot wait to give it a go with #TheBoy
- 200g strong wholewheat flour
- 1 tsp or 7g sachet easy-blend dried yeast
- 125ml warm water
- Tomato purée
- Handful cherry tomatoes, halved
- 25g mozzarella, torn into pieces
- 1 tsp capers in brine, drained
- 1 tbsp olive oil
- 2 tbsp chopped parsley, to serve
Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min.
Remove the dough and roll out on a lightly floured surface to a round about 30cm across. Lift onto an oiled baking sheet.
Spread the tomato puree over the dough to within 2cm of the edges. Scatter the cherry tomatoes and mozzarella.
Mix the capers and garlic, then scatter over the top. (You could make this more child friendly by swapping capers and garlic for say sweetcorn and cooked chunks of chicken breast-avoid processed meat like pepperoni, (although the capers give it quite a nice flavour!)
Spread evenly with the oil. Leave to rise for 20 mins.
Heat oven to 240C/ fan 220C/gas 9 or the highest setting. Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve (if you want to be posh!)
Huge thanks once again to Sarah